How water hyacinths are fuelling gin production in Cambodia
Why does this matter?
Showcases innovative bioethanol production technology that addresses both sustainability and supply chain challenges for craft spirits producers, demonstrating potential alternative feedstock solutions for beverage manufacturing.
Highlights
Spirits producer Mawsim derives the ethanol for its gin from an unusual source, local water hyacinths, which could prove to be a wise move as the fossil fuels crisis deepens. Sarah Neish finds out more. Ryuji Nukata, owner of micro-craft gin distillery Mawsim in Phnom Penh, Cambodia, has masterminded an ethanol production method using an unusual natural ingredient. The distillery's name, Mawsim, is derived from the Arabic word for 'season' and is the origin of the word 'monsoon', which is especially apt given the watery birthplace of one of the key components of its gin. Speaking to db, Nukata revealed how he converts water hyacinths into ethanol. "Firstly, the dried water hyacinth is crushed and soaked in water," he said. "Next, enzymes and yeast are added, and the mixture is placed in a 2m³ fermentation tank for 'saccharification' and fermentation. Finally, after fermentation, the liquid is distilled in a distillation unit to purify the ethanol". The whole distillation process, Nukata revealed, takes place at the spirit brand's bioethenol plant in Kampong Chhang state, and he stressed that "there is no open burning" involved. From start to finish, it takes about five days to transform the dried water hyacinths into a form of alcohol safe for consumption, "from the preparation of the mash before distillation to the completion of the distillation process". According to Nukata, "the ethanol produced after distillation is mostly neutral, with little to no aroma" so the water hyacinths do not impact the flavour of the final gin. Alternative to fossil fuels? How many water hyacinths are needed to produce a usable amount of ethanol? "For one distillation batch, we use about 2 tons of water hyacinths before drying, which becomes about 200kg after drying," Nukata told db. Despite the readily available raw material - water hyacinths are a pervasive, fast-growing invasive plant in Cambodia - Nukata said that "at present the cost of the process is still quite high". For the process to become more widely adopted by other spirits producers "it would need to become cheaper than conventional fossil fuels." However, easy access to local water hyacinths could help producers to circumnavigate the energy crisis that has been unfolding since the start of the Iran war, which began in February when the nation was attacked in targeted airstrikes by Israel and the US. Ecological service In some ways, harvesting water hyacinths actually performs a much-needed ecological service as the plant is known to choke waterways, especially in the Tonle Sap Lake area of Cambodia. When it grows thickly it prevents sunlight from penetrating beneath the water surface, and deprives fish of oxygen. In addition to Mawsim's gin operation, a number of other social enterprises are also putting the plants to good use, including Rokhak Women Handicraft, which dries water hyacinths and weaves the stems into bags and rugs, which can then be sold to provide a sustainable income for local families. The fast growth rate of water hyacinths also necessitates frequent removal. The plants can double in size every two weeks, suffocating rivers and blocking boat journeys. When the plants die they also sink and rot, creating secondary pollution which harms fish, disrupting the ecosystems. Before they can be used for crafting, the dried water hyacinth stems must be steamed over charcoal to kill off any bacteria still present. Currently, only a portion of the base spirit used in Mawsim's Tropical Citrus Gin is ethanol derived from water hyacinths. "The exact ratio used is not disclosed," says Nukata. The gin itself incorporates local botanicals including juniper berries, Battambang orange, lime, makrut lime, calamansi, passion fruit, mango and pineapple, which according to the brand results in "a dazzling wave of freshness, unfolding into a bright, sometimes fierce finish".
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